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Nutrition: per serving

  • kcal607
  • fat38g
  • saturates23g
  • carbs24g
  • sugars3g
  • fibre8g
  • protein44g
  • salt3.26g
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Method

  • step 1

    Toast the cumin seeds in a heavy pan to darken – about 30 seconds. Crush roughly with a rolling pin, then tip into a blender with the chilli, ginger, yogurt, sugar, garam masala, coriander, lime juice, tomato purée and 200ml/7fl oz water. Blitz until smooth.

  • step 2

    Pour the sauce into a saucepan. Cook for 5 minutes, stirring often. Add the peas and simmer for 3-5 minutes until almost cooked.

  • step 3

    Stir in the paneer and tomato and heat through for 2-3 minutes. Scatter with cashews.

Recipe from Good Food magazine, February 2003

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Comments, questions and tips (9)

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Overall rating

A star rating of 3.3 out of 5.12 ratings

foodie64mum

A star rating of 1 out of 5.

Dull, dull, dull! This was the most disappointing recipe I have ever tried from BBC Good Food. The result was watery and flavourless.

minty88

A star rating of 1 out of 5.

Bland and watery! There are much better ways to have paneer then this!! Try the chilli paneer recipe on here! That's lovley!

beanslover

A star rating of 4 out of 5.

Just made this for dinner. I am a paneer addict, and it was nice to find a tasty recipe that was quick! I, too, fried my paneer first, but not in oil - I always do. I used low fat yogurt, and I only added water at the end, bit by bit until it was the consistency I liked - oh, and I didn't add sugar…

keithwakeford

A star rating of 4 out of 5.

Just made this. Tastes lovely, although made it a little hotter than the recipe suggests. Only used 100ml of water though and it turned out perfect. Great quick and easy dish

dancingbunny

A star rating of 4 out of 5.

Mine was really runny too, had to cook an extra 10 minutes to get it to reduce. It tasted really strange at first, but as we kept eating we got used to the flavours and we quite liked it in the end.

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